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Prawn Noodle Broth (Hae Mee)

Pork and shellfish broth enriched with roasted prawn shells and savory umami depth.

Combine foundational pork bone broth with chicken bone broth (or use pork alone), all from foundational bone broths. The layered pass is roasted shells, shallots, and a shellfish sofrito in that ready-made base.

Ingredients

  • 1.5 L foundational pork bone broth
  • 1 L foundational chicken bone broth (or 2.5 L pork only)
  • optionalHeads and shells from 800 g–1 kg prawns, roasted until fragrant
  • Rock sugar, white pepper, garlic, shallots
  • optionalDried anchovies
  • Fish sauce or salt to finish

Method

  1. Mix foundational broths in one pot; bring to a gentle simmer.
  2. Fry roasted shells in oil with shallots and garlic; deglaze with a ladle of hot broth.
  3. Return everything to the pot; simmer 30–45 minutes; skim if needed.
  4. Strain through fine mesh; balance sweet, salty, and shellfish depth for noodles.